Nutritional Enhancement of Pearl Millet (Pennisetum glaucum) Flour via Pineapple Rind Valorization: A Novel Approach to Combat Micronutrient Deficiencies

Nutritional Enhancement of Pearl Millet (Pennisetum glaucum) Flour via Pineapple Rind Valorization: A Novel Approach to Combat Micronutrient Deficiencies | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Nutritional Enhancement of Pearl Millet (Pennisetum glaucum) Flour via Pineapple Rind Valorization: A Novel Approach to Combat Micronutrient Deficiencies Ogo Ogo, Emmanuella Bai, Ogbene Igbum, Tolani Oladele, Godwin Obochi This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5954380/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract methods conventional washing and drying, and blanching at 98°C for 90 s before drying. Similarly, pineapple rinds were oven-dried at 50°C for 12 h. The blanched pearl millet flour (BMF) was fortified with PRF at 5%, 10%, 15% and 20% substitution levels into flour blend formulations while the unblanched pearl millet flour (UBMF) served as the control. The blends were thereafter analysed for proximate, vitamin, mineral, essential amino acid, fatty acid and phytochemical compositions. Antinutritional content, antioxidant capacity as well as storage profiles and sensory evaluation using standard analytical procedures. Results show that both blanched millet flour and formulated blends had higher crude fibre content ranging from 2.70% -3.48% compared to unblanced sample which recorded 2.59%. Similarly, both blanched and formulated flour blends recorded significant increases in ash content which increased proportionally with increase in PRF percentage substitution. Addirionally, blanching significantly reduced antinutritional factors with notable decreases in phytates, tannins, oxalates and saponins by 65.5%, 43.5%, 46.1% and 3.15% respectively. The fortified flour blends exhibited enhanced nutritional profiles having improved mineral content (K, Zn, Fe, Cu, Mn, Ca) and significant elevations in B-vitamins cum vitamins A and C in comparison to BMF and UBMF which reported levels below detectable limits for the same vitamins. Essential fatty acid content was markedly higher in fortified samples with oleic acid, linoleic acid and arachidonic acid recording 31.93–41.79 mg/100g, 54.62–80.43 mg/100g and 24.37–49.73 mg/100g respectively in comparison with the control sample. Sensory evaluation revealed optimal acceptability at 20% PRF substitution. These findings demonstrate the potential of PRF fortification as a sustainable strategy for improving the nutritional quality of staple foods and addressing hidden hunger in developing regions in an environmentally sustainable manner. Pearl millet flour blanching food fortification pineapple rinds and value addition Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5954380","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":442420423,"identity":"4f5700b7-d957-4711-813a-dcf32af722cb","order_by":0,"name":"Ogo Ogo","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAv0lEQVRIiWNgGAWjYLCCjw0QWoJoHYwzSdbCzEuSFn729ouPbXfUJa5tYD54m4fhjl0DIS2SPWeKjXPPHE7cdoAt2ZqH4VkyQS0GN3LSpHPbDgC18JhJ8zAcTiboMLAWy7Y6oBb+b8RqST8mzdjGDLKFDaTFjqAWoF+YDXvPHDbedpjN2HKOweEEglqAIfbwwc8ddbLbjjc/vPGm4rA9QS0MDDwGEJoZ7E6GxAbCWtgfoHCJsWUUjIJRMApGGAAAa3s9v7v8tcgAAAAASUVORK5CYII=","orcid":"","institution":"Benue State University Makurdi, Nigeria","correspondingAuthor":true,"prefix":"","firstName":"Ogo","middleName":"","lastName":"Ogo","suffix":""},{"id":442420424,"identity":"8b899206-414a-4bd4-abe5-e3720af0f09b","order_by":1,"name":"Emmanuella Bai","email":"","orcid":"","institution":"Benue State University Makurdi, Nigeria","correspondingAuthor":false,"prefix":"","firstName":"Emmanuella","middleName":"","lastName":"Bai","suffix":""},{"id":442420425,"identity":"9f8f35d0-4818-4986-a126-228a25bcd640","order_by":2,"name":"Ogbene Igbum","email":"","orcid":"","institution":"Benue State University Makurdi, Nigeria","correspondingAuthor":false,"prefix":"","firstName":"Ogbene","middleName":"","lastName":"Igbum","suffix":""},{"id":442420426,"identity":"ca1d4577-85ec-45c3-a422-4e1cee76a2ff","order_by":3,"name":"Tolani Oladele","email":"","orcid":"","institution":"Benue State University Makurdi, Nigeria","correspondingAuthor":false,"prefix":"","firstName":"Tolani","middleName":"","lastName":"Oladele","suffix":""},{"id":442420427,"identity":"8d5029ac-dfed-4133-9da2-76f0ed641d8c","order_by":4,"name":"Godwin Obochi","email":"","orcid":"","institution":"Benue State University Makurdi, Nigeria","correspondingAuthor":false,"prefix":"","firstName":"Godwin","middleName":"","lastName":"Obochi","suffix":""}],"badges":[],"createdAt":"2025-02-04 02:23:15","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5954380/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5954380/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":88310090,"identity":"8a1c6907-0dd3-407c-ba01-9cbd1efdf22b","added_by":"auto","created_at":"2025-08-05 06:47:08","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":548271,"visible":true,"origin":"","legend":"","description":"","filename":"NUTRITIONALENHANCEMENTOFPEARLMILLETCORRECTEDVERSIONAFTERMINORREVISION5THAPRIL2025.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5954380/v1_covered_a8be3998-07b4-4bd6-ba02-6d843a4fba1f.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Nutritional Enhancement of Pearl Millet (Pennisetum glaucum) Flour via Pineapple Rind Valorization: A Novel Approach to Combat Micronutrient Deficiencies","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Pearl millet flour, blanching, food fortification, pineapple rinds and value addition","lastPublishedDoi":"10.21203/rs.3.rs-5954380/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5954380/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003ch2\u003emethods\u003c/h2\u003e \u003cp\u003econventional washing and drying, and blanching at 98\u0026deg;C for 90 s before drying. Similarly, pineapple rinds were oven-dried at 50\u0026deg;C for 12 h. The blanched pearl millet flour (BMF) was fortified with PRF at 5%, 10%, 15% and 20% substitution levels into flour blend formulations while the unblanched pearl millet flour (UBMF) served as the control. The blends were thereafter analysed for proximate, vitamin, mineral, essential amino acid, fatty acid and phytochemical compositions. Antinutritional content, antioxidant capacity as well as storage profiles and sensory evaluation using standard analytical procedures. Results show that both blanched millet flour and formulated blends had higher crude fibre content ranging from 2.70% -3.48% compared to unblanced sample which recorded 2.59%. Similarly, both blanched and formulated flour blends recorded significant increases in ash content which increased proportionally with increase in PRF percentage substitution. Addirionally, blanching significantly reduced antinutritional factors with notable decreases in phytates, tannins, oxalates and saponins by 65.5%, 43.5%, 46.1% and 3.15% respectively. The fortified flour blends exhibited enhanced nutritional profiles having improved mineral content (K, Zn, Fe, Cu, Mn, Ca) and significant elevations in B-vitamins cum vitamins A and C in comparison to BMF and UBMF which reported levels below detectable limits for the same vitamins. Essential fatty acid content was markedly higher in fortified samples with oleic acid, linoleic acid and arachidonic acid recording 31.93\u0026ndash;41.79 mg/100g, 54.62\u0026ndash;80.43 mg/100g and 24.37\u0026ndash;49.73 mg/100g respectively in comparison with the control sample. Sensory evaluation revealed optimal acceptability at 20% PRF substitution. These findings demonstrate the potential of PRF fortification as a sustainable strategy for improving the nutritional quality of staple foods and addressing hidden hunger in developing regions in an environmentally sustainable manner.\u003c/p\u003e","manuscriptTitle":"Nutritional Enhancement of Pearl Millet (Pennisetum glaucum) Flour via Pineapple Rind Valorization: A Novel Approach to Combat Micronutrient Deficiencies","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-04-16 20:39:29","doi":"10.21203/rs.3.rs-5954380/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"4ab5345c-6ba3-4e1c-90f0-40f392fd1037","owner":[],"postedDate":"April 16th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-08-05T06:39:01+00:00","versionOfRecord":[],"versionCreatedAt":"2025-04-16 20:39:29","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5954380","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5954380","identity":"rs-5954380","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}